Cheesy Gratin of Brussels Sprouts

This dish is very flexible, it can be made early in the day, refrigerated, then baked before mealtime. If you're not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets. 

My daughter had this with the veal scaloppine and red ruby grapefruit and loved the combination. So, here comes the recipe:

Vegetarian Gratin of Cauliflower and Sauteed Onions

We do have a number of vegetarians in the office, therefore each time I make lunch for any of our parties I have to come up with interesting and diverse dishes for them, too. This Christmas, besides the stuffed grapevine leaves and other things, I made this nice gratin, which requires a bit of attention, but the result is excellent.

Ingredients:

- 1 head cauliflower (about 6 lbs)
- 4 eggs

- 1 large yellow onion, thinly sliced
- 1 tbsp all-purpose flour
- 1 3/4 cup heavy cream
- 4 tbsp Parmesan cheese
- 1/4 stick butter  

- salt and pepper to taste 

- olive oil, about 4 tbsp

Preheat the oven to 450F. Clean the cauliflower, wash it and separate into small florets. Fill a large pot with water, add salt and bring to a boil. When the water is boiling, add the cauliflower and allow to cook for 5 minutes, until slightly softened. Drain and set aside.